Tandoori Paneer Salad

Paneer, Salad 0 comments

Ingredients:
Paneer – 1 kg
Capsicum – 20 gm
Tomato – 20 gms
Onion – 20 gms
Pineapple – 20 gms
Black Cumin Seeds – 1/2 tsp
White Pepper Powder – 1 tsp
Garam Masala – 2 tsp
Turmeric Powder – 1 tsp
Lemon Juice – 1 tbsp
Salt to taste
Cream – 1/2 cup
Yoghurt – 3/4 cup, drained
Cornflour – 2 tbsp
Red Chilli Powder – 2 tsp
Saffron – 1/2 tsp
Ginger Paste – 1 tbsp
Garlic Paste – 1 tbsp
Butter for basting
Chaat Masala – 2 tsp

Method:
1. Wash and cut vegetables, paneer and pineapple into 4 cm cubes.
2. Mix black cumin seeds, white pepper powder, garam masala, turmeric powder, two-thirds of the lemon juice, and salt together.
3. Add the paneer cubes to this mixture and refrigerate for 1 hour.
4. Mix together cream, yoghurt and cornflour.
5. Add remaining ingredients (except butter and chaat masala) and whisk to a fine batter.
6. Add the refrigerated paneer cubes, pineapple and vegetables cubes to the batter and leave to marinate for at least another 1 hour.
7. Preheat oven to 150C/300-350F.
8. Skewer 6 paneer cubes and 4 pineapple-vegetable pieces per skewer (one portion) and pack tightly together.
9. Roast in an oven for 5-6 minutes, basting regularly with melted butter.
10. Sprinkle chaat masala and the remaining lemon juice.
11. Garnish with slices of cucumber, tomato and onion.
12. Serve hot.

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